Coarsely grate sweet potatoes.

Place shreds in strainer and squeeze out as much excess water as you can.

Add to medium mixing bowl and toss with flour, spices and brown sugar.

Heat oil in large skillet over medium heat.

Add sweet potato mixture and toss to coat evenly with oil.

Cook, flipping occasionally - really limit this to occasionally in order to get nice crispy brown bits.

You want to let the mixture sizzle for a minute or two, get some browning, then mix and toss. Do this until all potatoes are cooked and you have lots of those nice crispy ones.

Serve plain, or top with nuts, yogurt and cinnamon, as I've done here.